Chocolate Bread Pudding
with White Chocolate Espresso Sauce
Piping hot and stuffed with scallops and shrimp right in the shell. Tender chunks hidden in a creamy bisque or delicious in Lobster Newburg. Diced quick and fine with fresh herbs for sliders or quesadillas. Ah, lobster! Local chefs show us how to fall in love with Cape Cod’s favorite crustacean.
Baked Stuffed Lobster
Two—1 pound local lobsters, split, cleaned and rinsed
One medium Spanish onion, finely chopped
One tablespoon fresh garlic, finely chopped
One tablespoon fresh shallot, finely chopped
¼ pound unsalted butter
One cup sherry
¼ pound fresh scallops, muscle removed
¼ pound U/12 shrimp, peeled, de-veined and tails removed
Four cups Ritz cracker crumbs
Two cups Japanese Panko crumbs
¼ pound lump crabmeat
Salt and pepper to taste
¼ cup parsley, chopped
Four tablespoons butter, melted
Two metal skewers
To split and clean a lobster, lay the lobster on its back and run a knife down the middle of the lobster all the way to the tail, but do not split the tail fan. Open up the cavity and remove the roe and intestinal matter. Give the cavity a gentle rinse.
Preheat oven to 375°.
Sauté onions, garlic and shallots in butter for about 10 minutes. Add sherry and reduce by half. Add scallops and cook for five minutes. Add shrimp and cook for another five minutes. Take off heat and allow to cool for 30 minutes.
In a large mixing bowl, mix together the Ritz cracker crumbs, Panko crumbs, crabmeat, salt and pepper and chopped parsley. Add cooked seafood and mix all ingredients well.
Run a skewer from the tail to the head of the lobster to prevent from curling in the oven. Fill cavity of the lobster with the stuffing, but do not pack too firmly. Sprinkle a few crumbs on top and drizzle with melted butter. Bake for 30 minutes. Serves two. Read more…
When you grow your own fruits and vegetables, it is a special pleasure to preserve that goodness, giving your table a touch of summer sweetness, even when the snow flies.
Some of these recipes are as simple as chopping up a big bunch of fresh basil, drizzling in some olive oil… read on. And savor (and share!) the fruits of your good garden labor. Read more…
It’s easy to understand why cooking is such a hot topic on Cape Cod, Martha’s Vineyard, and Nantucket. All around us there is a great land and sea buffet of superb choices for memorable dishes like Bay Scallops in Puff Pastry or Grilled Striped Bass with Herb Butter. When getting fresh seafood is as easy as a quick trip to the closest harbor for right off the boat lobster, fish, or scallops and farmers markets burst with fresh bounty grown just around the corner, it’s easy to see why Cape and Islands cookbooks are a flourishing business for both local and nation-wide booksellers. Judy Shortleeve, our food consultant, shares some recipes from Cape and Islands cookbooks that are easy to make and will leave that sweet taste of the seaside with you long after the last dish is licked clean. Read more…